Cut the pineapple 2/3rds of the way down
Scoop out the pineapple being careful with the base.
Dice the pineapple
Mix the pineapple, coconut and yogurt.
Chill in the fridge for a coupke of hours before serving
Spoon mixture in the pineapple bottom you saved earlie
Serve with bite sized peices of fruit.

1 4oz can of tuna in oil or water
2 Tbsp mayonnaise
1 Tbsp Sriracha sauce
Salt and pepper to tast3

1 cup of sticky rice. Salt helps make the rice sticky

Method

Divide rice into four equal portions
Using plastic wrap form a little ball with half of one of the portions of rice. Make a well in the middle using your thumb.
Spoon enough tuna mixture to fill the well generously.
Put the rest of the portion of rice over the top and form into a ball. Repeat 3 more times.
2 balls equals one serving. Serve with salad.

Add all dry ingredients in a mug
Add oil and water
Mix but only until all the ingredients are combined. Mix should be lumpy
Microwave on high for 1 minute 40 seconds. Allow to cool a few minutes before eating.

Vanilla ice-cream

1/2 cup light cream
8 ice cubes
1/4 cup sugar
1 Tbsp vanilla essence.

Put everything in a blender like the bullet. Blend until all the mixture is think and creamy. Usually about a minute.

In a food processor put cheese, flour, butter and salt blend until the mixture looks like breadcrumbs. (sort of) add the milk 1 Tbspn at a time. Mixing it inbetween. You will end up with a dough. Wrap in plastic wrap and put it in the fridge for about 20 minutes.

Roll out the dough until it is about 1/4 of an inch thick. cut into small squares and stick each one with a folk twice. This will stop it from puffing up too much. Bake at 375 degrees for about 15-18 minutes. Let cool. Lightly salt and serve. If you can get to serve them. Store in an airtight container for up to about 3 days.

Cut sausages into bite sized pieces. Place that in a large zip lock bag with 1 jar of korma curry sauce. Seal and refrigerate over night. Fry onions until just softened. Add the sausage mix and cook until the sausages are fully cooked. Add can of coconut milk and the remaining jar of korma sauce. Stir until combined. Add chili flakes to taste. Serve over cooked rice.

Finely chop white choc chips. In a food processor put the cream cheese, powdered sugar, vanilla essence, 1 tspn of the zest of the Orange and lemon and about 1 Tbspn of the juice of the Orange. Pulse until mixed. Spread generously over one graham cracker. Put another layer of graham cracker and cheese spread. Cover with final graham cracker. In a bowl mix 1/2 cup of the choc icing another teaspoon of the Orange zest and about 1 Tbspn of Orange juice until well combined. Spread over the top graham cracker. Cover with plastic wrap and refrigerate for a couple of hours. Serve with a little grated orange zest and Orange slices.

Mix it all together put it in an oven proof dish (holding back one of the 1/4 cups of grated cheese), sprinkle remaining grated cheese over the top and bake at 350 for about 20 minutes. Pop it under the broiler (griller) for a few minutes until the top is browned.

I served this with one of the begets I baked this morning. See the recipe below for peasant bread.I then made little bread bowls out of the dinner rolls I made this morning, filled them with hot dip, replaced the lid and served with extra bed. Makes an interesting starter.

Mix all the dry ingredients together. Make a well in the middle and pour 2 cups of luke warm water. Using a folk mix it all together. If the dough is a bit dry add a little more luke warm water. This dough will be a little on the wet side. Cover with a damp cloth and put somewhere warm until it doubles in size. Usually on a couple of hours. Using another fold fold the dough in on itself working from the outside until most of the air comes out. Using two folks separate the dough into halves. Place in two oven proof dishes generously greased with butter or you can use canola oil in a mister. Allow to rise again. Not too long this time. Only about another hour. Bake in a hot oven 425 for about 20 minutes and drop the temperature down to 375 for another 15 minutes. The bread will be golden and crusty on top. Drop the bread out onto a cutting board straight out of the oven to cool.

Here are some other things you might want to know. If you want the bread to stay crusty leave it uncovered. If you want the crust to be soft then cover it once its almost cool with plastic wrap.

For bread rolls, using the folks again keep dividing the mixture in half until you get the dough about the size of rolls. Reduce the time in the oven by about 5 minutes for each cycle. 5 minutes for the 425 and 5 minutes for the 375. You can adjust the size of the bread to meet your needs.